Chocolate Mousse (Jovia)
Nb persons: 1
Yield:
Preparation time:
Total time:
Source:
| 1 | Egg |
| 3 | Egg Yolk |
| 110 Gr | Sugar |
| 1.5 | Gelatin Leaf |
| 225 Gr | Chocolate 66% |
| 560 Gr | Cream, (whipped) |
Make a pate a bombe with the egg, yolks, & sugar. Melt the gelatin with a small amount of alcohol
and add warm pate a bombe. Fold the pate a bombe into the melted choc. Fold whipped cream
into the cooled choc. mixture.
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